Honestly, I'm ashamed that it has taken me so long to figure out just how easy and delicious these microwave cakes are.
These little cakes are the perfect solution for a dinner party dessert. They are probably the easiest cakes you will ever make, taste fantastic, and so easy to clean up.
I made six little cakes using my favorite mini latte bowls from Anthropologie (3.5 oz volume) but the cakes did come right to the tippy top. You could easily make seven to eight cakes and leave ample room for frosting.
Each cake must be "baked" separately in the microwave so account for that but all told, it was 8 minutes in the microwave for the six cakes.
Serves: 6-8 depending on the size of the bowl
Bake time: 1 minute 20 seconds on 50% power for each cake (when baked at 5400 ft)
What you'll need:
- One box of donut mix
- Six to eight small microwave safe bowls or four to six ramekins
- Oil, water, and your favorite butter, per the instructions in the mix box
- Spray oil or oil
1. Make the icing per the direction card in the box. For a thicker frosting, you can reduce the recommended water amount by 1 teaspoon and add extra water only if needed. Cover the icing and set aside.
2. Grease or spray the inside of the bowls very thoroughly. Set aside.
3. Make the mix batter per the direction card in the box.
4. Using a spoon, scoop a spoonful of the batter into each bowl, repeating until the batter is divided evenly. Do not fill the bowls more than half way full. They will overflow! Give each bowl a little shimmy to level it.
5. Microwave each individual bowl for 1 minute 10 seconds at 50% power. At one minute 10 seconds, gently touch the top for check for doneness. Give it 10 more seconds if cake sticks to your finger. It is very easy for these cakes to be overcooked and become dry so you want to cook for least amount of time necessary.
If your microwave doesn't have a 50% power setting, microwave for one minute, stopping the microwave every 20 seconds to prevent overheating. At one minute gently touch the top for check for doneness. Give it 10 more seconds if cake sticks to your finger.
After each cake comes out of the microwave, place onto a cooling rack or heat safe surface to cool a bit.
6. Once all the cakes are done and have cooled for a few minutes, proceed with frosting. Figure about 1 tablespoon of frosting for each cake.
7. These cakes are best served soon after they are made and are especially delicious when served warm. If you have leftovers, store in an airtight container in the refrigerator. After being stored in the refrigerator, I recommend microwaving on high for 20 seconds and enjoying warm. Re-heating restores some of the moisture and it's like enjoying it fresh baked all over again!